Chef Deepak Dandge has recently joined Intercontinental Marine as new Executive Chef. Prior to his new role, Dandge was Executive Sous Chef at the Sofitel hotel Mumbai. He has almost two decades of industry experience, including stints at some of the world’s best hotel chains and having held executive positions at various hotels.
Chef Dandge did his primary education from Kendriya Vidyalaya, IIT Powai Branch in Mumbai. He completed his catering education from Institute of Hotel Management (IHM) Kovalam between 1997- 2000. He also did some short advanced courses to enhance his culinary skills.
Since his early college days, he would wander around the highways near Mumbai and observe the way food was cooked at “Dhabas”. His journey to becoming a chef has been interesting to say the least. The story goes that a family classic recipe landed him his first job. Hailing from a Maharashtrian family, a simple but delectable mutton dish with coconut gravy that his mother cooked was the dish that won him his entry into the industry. Chef Deepak believes that every dish that leaves his kitchen must have a generous helping of love and joy. A few of the dishes served at the hotel today are recipes that he has learnt from his mother, who he considers to be his finest critic along with his wife and daughter.
Chef Dandge is a first person in his family to opt for hospitality career and reached on top position. His elder brother motivated him to pursue his career in culinary world which was growing rapidly. His brother loved the dishes which he used to prepare at home. He believed that Chefs are leaders in their own little world and was confident that he will have a good recognition in a period to come. Today his family and friends looked at him and takes his advice for their wards to choose career in hospitality industry.
Worked with 7 different Michelin Star Chefs:
Chef Dandge is fortunate to have worked with7 different Michelin star chefs at Sofitel Bangkok hotel. All 7 chef’s did a charity event under one umbrella and shared their vast knowledge with each other. While working in Taj Lands End hotel and Marriott hotel, he was awarded as Best Employee of the year.
Worked with Global leaders:
Everything is incredibly great when you work with reputed and Global hotel chains. He had the chance to work with some of the key names in hospitality such as Sofitel, Marriott, Taj, Starwood, Orchid and has perfected his knowledge of cuisines as diverse as Mughlai, Mediterranean and more.
Being a perfectionist is the job description for any serious chef. Chef Dandge believes in innovation and legacy, these are two concepts that motivate him. He finds that cuisines like Italian, Mediterranean and French give him a great deal of space to innovate and just like the multitude of Indian cuisines, they have interesting legacies. In his free time, chef Deepak loves to catch up on books about modern progressive cuisines, because while he believes that cooking is one of the finest arts, it is based on some of the soundest scientific principles.
Author: Sitaram Mewati – Award Winning Journalist